ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Re-Inspection
Sep 3, 2025
Pass
4 recorded violations
notedCode —Permits, training, and postings
Official wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels. Hand sinks must be equipped with paper towels. Owner placed paper towels at hand sink. 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed large plastic bag in handwashing sink in ware washing room. A hand washing shall be maintained handwashing sink that it is accessible at all times for employee use.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-304.15 Gloves, Use Limitation. Observed a glove taken off and placed into top of prep cooler for future use. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Education provided.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Reinspection Required
9 recorded violations
notedCode —Permits, training, and postings
Official wording
2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-301.14(H) When to Wash (P). Observed cook changing tasks to put on gloves for preparing ready to eat food with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
6-301.11 Handwashing Cleanser, Availability (Pf) Handwashing sink next to cook station without soap. 6-301.14 Handwashing Signage (C). No hand washing sink signaage, A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDW ASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. 6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels, using a cloth towel instead. Hand sinks must be equipped with paper towels. Education provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Staff will look to repair and also manually sanitize until dish machine repaied.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Front prep cooler holding tofu and milk at 50*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Education provided, food discarded and staff will lower the temperature of cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in the kitchen. Pesticide was not labeled for approved use in a food facility. POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. Education provided.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf), No test strips available for the dish machine. Testing devices should be available to monitor if the dish machine is working properly. Education provided.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.